Can I use frozen blueberries for blueberry maple syrup?

Yes! Frozen blueberries are a convenient and flavorful option for making blueberry maple syrup . You don’t need to thaw them—just add them straight to your saucepan and cook a few minutes longer to reduce the extra liquid. They still provide the sweet-tart burst that makes lemon pancakes with blueberry maple syrup so special.

How do I make lemon pancakes extra fluffy?

To get ultra-fluffy lemon pancakes , make sure to use fresh baking powder and incorporate buttermilk or lemon juice for acid-based lift. Letting the batter rest, avoiding overmixing, and optionally folding in whipped egg whites all contribute to that light, airy texture. It’s the combination of technique and ingredients that brings the magic.

Can I make these pancakes gluten-free?

Absolutely. Use a gluten-free 1-to-1 flour blend with xanthan gum and follow the standard recipe. Add an extra egg or a flax egg for better structure, and let the batter rest for 10–15 minutes. You’ll still get fluffy, flavorful gluten-free lemon pancakes with blueberry maple syrup that taste just as good as the original.

What toppings go well with lemon pancakes besides blueberry syrup?

If you want to mix things up, try fresh berries, Greek yogurt and honey, lemon glaze, or even coconut flakes. For a savory twist, ricotta or herbed cream cheese works great. These toppings bring out the brightness of the lemon while adding variety and texture to every bite.

5-Step Delicious Lemon Pancakes with Blueberry Maple Syrup

Name: Lemon Pancakes with Blueberry Maple Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; 2 tablespoons granulated sugar; Zest of 1 lemon; 1 large egg; 1 ¼ cups milk or buttermilk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 2 tablespoons fresh lemon juice; Butter or oil for greasing; 1 cup blueberries (fresh or frozen); ½ cup pure maple syrup; 2 teaspoons lemon juice (for syrup); ½ teaspoon vanilla extract (optional)

Ingredients

Scale

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons granulated sugar
Zest of 1 lemon
1 large egg
1 ¼ cups milk or buttermilk
2 tablespoons melted butter
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
Butter or oil for greasing
1 cup blueberries (fresh or frozen)
½ cup pure maple syrup
2 teaspoons lemon juice (for syrup)

½ teaspoon vanilla extract (optional)

Instructions

In a bowl, whisk together flour, baking powder, salt, and sugar.
Stir in lemon zest.
In another bowl, beat the egg, then mix in milk, melted butter, vanilla, and lemon juice.
Combine wet and dry ingredients, mix gently until just combined. Let sit for 5 minutes.
Preheat griddle or skillet over medium heat and lightly grease.
Pour ¼ cup batter per pancake, cook until bubbles form, then flip and cook until golden.
For syrup, combine blueberries, maple syrup, and lemon juice in a saucepan over medium heat.

Simmer for 10 minutes, mash berries gently. Stir in vanilla and serve warm over pancakes.

Notes

Use fresh lemon zest and juice for maximum flavor. Buttermilk adds extra tenderness and fluffiness to the pancakes.

Author: Amillia
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 290
Sugar: 10g
Sodium: 280mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg

Keywords: lemon pancakes, blueberry syrup, brunch, fluffy pancakes